A defining attribute to a really great Kölsch bier is the flowery aroma and that’s something Zunft has in spades.
Zunft is special because Zunft is blended like a fine wine or whiskey. Using a specialised yeast strain the beer is first fermented to a low alcohol percentage. This is then expertly blended with our finest Kölsch beer which has been gently dealcoholized using vacuum distillation. The result, is an alcohol-free beer which not only has a fresh fullbodied mouth feel but the genuine taste of one Germany’s finest Kölsch beers, PROST!
Zunft Tasting notes
Zunft Kölsch is fresh, clean and well balanced with a smooth maltiness and a subtle sherbet lemon flowery hop dryness in the finish. It’s everything a great Kölsch should be and more – our two stage brewing process gives you double the flavour bang for your buck.
Remember beer fans – you only get an OOMPH with ZUNFT
Kölsch is wonderfully versatile when it comes to food. You can try German classics such as a rye roll with cheese, butter and mustard. Or Reibekuchen or Kartoffelpuffer, which are savoury potato pancakes topped with apple sauce, pork knuckle (or ham hock). And don’t forget the Bratwurst – German beer goes with sausage, full stop.
But it is great with cured meats and cheeses, and any dish that isn’t competing with a with massive flavour of its own. For dessert, try skewers of pineapple and peach grilled until they caramelise.
Serve lightly chilled in a small glass.
Only beer brewed within 31 miles (50 km) of Cologne, Germany can be called Kölsch. Like Champagne, or Parma Ham, the name is a PGI (protected geographical indication). Cologne’s 24 Kölsch breweries teamed up to protect the beer in 1986, by signing the Kölsch Convention.
What is Kölsch?
The guidelines specify that true Kölsch is a top-fermented, light-coloured, clear, highly fermented, hopsy full ale. Significantly, it must be brewed according to the German Purity Law of 1516.
Kölsch is warm fermented at around 13 to 21 °C then conditioned by lagering at cold temperatures. This style of fermentation links Kölsch with some other central northern European beers such as the Altbiers of western Germany and the Netherlands.
Rude serving tradition
In Cologne’s bars or Brahuas, it is traditionally served in small 0.2 l glasses, by traditionally rude waiters called Köbes. They will keep serving until you say ‘stop!’ and cover your glass with a beer mat. Of course, you can carry on for longer with the alcohol free variety.